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Creamy garlic and herb white beans recipe in a skillet with sourdough toast

Creamy Garlic & Herb White Beans

A 15-minute comfort dish that transforms humble canned beans into a luxurious, creamy meal using garlic, herbs, and olive oil. No heavy cream required!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Dinner, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Large Skillet
  • Wooden Spoon or Potato Masher

Ingredients
  

The Aromatics

  • 3 tbsp extra virgin olive oil plus more for finishing
  • 4 cloves garlic smashed and peeled
  • 2 sprigs fresh rosemary or sage

The Beans

  • 2 cans Cannellini beans 15oz each, lightly rinsed (do not scrub clean)
  • 0.5 cup vegetable broth or chicken broth
  • 1 pinch salt to taste
  • 1 tsp black pepper freshly cracked

The Finish

  • 1 tbsp lemon juice freshly squeezed
  • 0.33 cup Parmigiano-Reggiano freshly grated
  • 1 tbsp fresh parsley chopped

Instructions
 

  • Infuse the Oil: Place a large skillet over medium-low heat. Add the olive oil, smashed garlic cloves, and whole herb sprigs. Let them sizzle gently for 3-4 minutes until the garlic is golden and fragrant. Be careful not to burn the garlic.
  • Simmer and Mash: Remove the herb sprigs (keep the garlic if desired). Add the lightly rinsed beans, broth, salt, and pepper to the skillet. Bring to a gentle simmer.
  • Create the Creaminess: Using a wooden spoon or potato masher, crush about one-quarter of the beans directly in the pan. Simmer for 5-7 minutes until the liquid reduces and thickens into a creamy sauce that coats the back of a spoon.
  • The Glossy Finish: Remove the pan from the heat (crucial step). Stir in the lemon juice, parsley, and grated Parmesan cheese. Stir vigorously until the cheese melts and emulsifies into a glossy sauce. Taste and adjust salt if needed.
  • Rest and Serve: Let the beans sit in the pan for 2-3 minutes to thicken slightly before serving over toast or as a side.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water.
Vegan Option: Swap Parmesan for nutritional yeast or a teaspoon of miso paste.
Dried Beans: If using dried beans, soak overnight and boil until tender before starting this recipe.
Keyword 15 minute meal, cannellini beans, gluten free, vegetarian, white beans recipe